Makes 4 servings
Protein and fiber found in garbanzo beans, paired with the probiotics in yogurt, make this satisfying meal a win for your gut and your skin. Enjoy on pita, naan, or use this as the protein and dressing for a Middle Eastern-inspired salad.
Falafel
- 1 can garbanzo beans, rinsed and drained
- 1/2 cup onion, roughly chopped
- 1-1/4 tablespoons flour
- 1 tablespoon parsley, chopped
- 1/3 teaspoon garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon coriander
- Salt to taste
Cucumber Yogurt Tzatziki Dip
- 2 cups yogurt
- 1-1/2 cup cucumber, peeled, seeded, and shredded
- 2-1/2 tablespoons parsley
- 1-1/2 teaspoons garlic
- Salt and pepper to taste
Preheat oven to 350 degrees F. Add garbanzo beans and onion into a food processor and pulse until very fine. Remove from food processor and combine with remaining ingredients.
Form into 2-ounce balls (~1/4 cup). Place the falafel balls on a parchment-lined sheet pan and flatten slightly. Bake 15-20 minutes until browned and crisp, turning halfway through baking. While falafels bake, prepare dip by combining all ingredients in a bowl and refrigerate until ready to serve.